FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing canned food due to freezing and slow defrosting the leaves of red cabbage at oxygen-free technique, cutting mutton meat, cutting linked sausages and mixing with hen eggs, wheat dried bread, table mustard and common salt to obtain the stuffing and form it into cabbage leaves to fold and obtain the tubes. Prepared lard should be cut and roasted. Tubes, lard and bone broth should be packed, sealed and sterilized. The innovation enables to obtain new canned food being of increased digestibility.
EFFECT: higher efficiency of manufacturing.
